This is one of my favourite recipes, and is an adaption of a blueberry muffin recipe I found in an American cookbook. This is an American style muffin- it has less fat in than a UK style muffin\/cake- and is a little more bready. These muffins are great when made fresh for breakfast. Let them cool first, because the raspberry juice leeches into the rest of the muffin as it cools. Mmmmm.<\/p>\n
2 cups flour
\n3\/4 cup sugar
\n2 1\/2 teaspoons baking powder
\n1\/2 teaspoon salt
\n2 eggs
\n3\/4 cup milk
\n1\/2 cup cooking oil or melted butter
\n1 cup rasberries (fresh or frozen)
\nvanilla essence
\ndemerara sugar to top<\/p>\n
Really easy to make. Mix everything in a bowl except the demerara and raspberries. Once it’s all mixed, fold in the raspberries. If you’re using frozen, you can be a little rougher at this stage- you want the raspberries to stay mainly whole if possible.<\/p>\n
Put the mixture into paper muffin cups, and fill nearly to the brim (when they rise up, the mix is nearly twice as high as the cup, and looks really impressive.)<\/p>\n
Sprinkle demerara on the top of each, and cook in a hot oven- 200 degrees C for 15-20 minutes- until they’ve risen and browned.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is one of my favourite recipes, and is an adaption of a blueberry muffin recipe I found in an American cookbook. This is an … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[162],"tags":[59,159,160],"class_list":["post-309","post","type-post","status-publish","format-standard","hentry","category-cakes-buns-muffins","tag-muffin","tag-raspberry","tag-vanilla"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t